Chinese Sausage Fried Rice

This is a very simple and versatile recipe for Asian inspired fried rice.  Instead of sausage you can use bacon, ham or just egg. It is tasty and great as a side dish.

I love rice dish, and this one is so easy and simple to make, particularly if you have leftover rice. I added some Chinese sausage to this rice, but you can add chicken, pork, shrimp or even bacon…whatever your palate calls for. The nice about this stir fried rice is that the rice grains are covered with a thin layer of egg…yum!

This is sure a very simple dish to put together especially during this holiday season, where life seems busier than usual with parties, baking and lots of shopping…so get your ingredients ready and make sure that you make extra for your next day lunch…simply delicious!


  • Approximately 2 cups of cooked rice, preferably long grain
  • 1 tablespoon soy sauce (optional)
  • 1 small onion, chopped
  • 2 green onions finely chopped
  • 3 links Chinese sausages sliced
  • 2 cups frozen vegetables, boiled and drained
  • 2 eggs lightly beaten
  • 1 ½ tablespoons oil, preferably vegetable oil
  • Salt and pepper to taste


In a wok heat the ½ tablespoon of oil and add both onions, until slightly brown and add the soy sauce. Add the sliced sausage and sauté for a couple of minutes. Remove from the wok and set aside.

In the same wok add remaining oil, and the rice under medium heat. Make sure that all the grains are well separated. Stir fry until the rice is hot. Stir in the beaten egg and gently stir until all the rice grains are covered with a thin layer of egg.

Add back the sausage mixture and the vegetables. Stir until the rice mixture is well combined with the sausage and vegetables. Add Salt and pepper to taste.

Serve hot.

If you enjoy this simple egg fried rice dish, you might want to check on Kimchi Fried Rice recipe.


Did you know that Chinese sausage are slightly sweeter than your usual sausage? They are cured and dried, therefore these sausage can last longer. The ingredients for the Chinese sausage can vary, from chicken, pork, liver, duck, glutinous rice…you name it…or the combination of many ingredients.

Thank you for stopping by Color Your Recipes…have a colorful week!

Shrimp with Red Quinoa

This is a very simple and easy recipe with red quinoa and vegetables topped with saute shrimp. The combination of nutty quinoa and shrimp is just amazing.

This is a very simple recipe packed with protein…delicious nutty quinoa loaded with veggies, topped with a gingery, lemony shrimp. It is gluten free and very healthy!

I used frozen ginger and frozen lemon…I just find it very easy to store and use. Just grate the frozen ginger or lemon (whole) using a microplane grater/zester on the shrimp…it is clean and totally trouble free. No need to use any chopping board…

Oh! Apparently there is no difference between the red and the white quinoa in terms of nutritional values…but you might need to cook the red one a little longer than the white one and it seems a little more crunchy than the white one. So be my guest and use whatever color of quinoa you wish…white, red or black.


  • ½ cup red quinoa
  • 1 tablespoon butter
  • ½ tablespoon chicken bouillon, skip is using chicken broth
  • 1 cup water or substitute with chicken broth
  • 1 cup frozen vegetables of your choice


  • ½ lb shrimp, shell removed and deveined
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon grated lemon (frozen lemon)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Cilantro to taste, chopped


Rinse the quinoa and set aside. In a small bowl place the shrimp, ginger, lemon zest, salt and pepper. Mix gently and place in the refrigerator while preparing the quinoa.

Boil the frozen vegetable according to the instruction in the package, make sure to not overcook it. Drain well and set aside.

Place the water with chicken bouillon in a medium pan with butter (skip the chicken bouillon if using chicken broth). Add the quinoa and bring to boil. Reduce the heat to simmer. Cover and cook until all the water is absorbed, it takes approximately 15 minutes.

Add the vegetables to the cooked quinoa and mix.

In a fry pan, medium to high heat add the olive oil wait until smoking Add the shrimps in a single layer and cook until all the edges turn pink. Flip each shrimp, making sure that they turn pink. Once cooked toss the chopped cilantro and remove the pan from the heat.

Place the quinoa with vegetables in a bowl and top with the shrimp…serve hot…enjoy!

If you enjoy this simple recipe using quinoa, you might want to check Steel Cut Oatmeal with Quinoa (for breakfast), Citrus Kale Salad with Quinoa (for lunch) and Meatloaf with Quinoa (for dinner).


Did you know that quinoa has a higher content in fat as compared to the other cereal grasses? These fats are monounsaturated fat and small amounts of omega-3 fatty acid, which are heart friendly fats.
Moreover, quinoa contains all nine essential amino acids needed in your diet and is high in fiber as well.

Thank you for stopping by Color Your Recipes…have a colorful week!

Oatmeal with Quinoa

This is a very healthy recipe for steel cut oatmeal loaded with all kind of grains such as quinoa, flaxseed, hemp seed, chia seed, millet… It is so nice to start the day with this hearty warm bowl of cereal.

This is my almost everyday breakfast…it is very versatile in regards to what I can add on the oatmeal in the morning. Not only that, I get a mix of various grain in one bowl. My husband likes with dry fruits, nuts and cinnamon. I sometimes beside the “conventional” toppings I even have with “Chinese” preserved stuff, food that you normally see when having breakfast in Taiwan.

Since steel cut oatmeal takes almost ”forever” to cook, I prepared the night before and let it sit until morning. When I get up the next morning I just add a little more water or milk, bring to boil and it is ready…very simple!

I always keep an air tight container with a mix of steel cut oatmeal, quinoa white and black, flaxseed (white, dark or mixed) and chia seed…any especial ratio between them? Not really, whatever you like. So when it is time to cook, I just scoop according to what I need.

As you can see…I do not have any details to share…just place the oatmeal mix in a small pan, add approximately 1 to 1 ½ inch of water above the oatmeal. Let it boil and turn the heat off. Cover the pan. Next morning, mix the oatmeal with water or milk according to your like. Bring to boil and it is ready to serve.

I hope you enjoy this simple and easy way to prepared steel cut oatmeal loaded with nutritious ingredients. If you are looking for more recipes using oat or quinoa, you might want to check on Oatmeal Molasses Sandwich Bread or Citrus Kale Salad with Quinoa.

Did you know that oats are a good source of soluble fiber. Therefore, oats can help reduce cholesterol and keep blood sugar levels steady. Apparently there is not much difference in terms of nutrition between steel cup oats and rolled oats.

Thank you for stopping by Color Your Recipes…have a colorful week!

Couscous with Mushroom

This is a side dish recipe made with couscous and cremini mushroom.  It is very easy and fragrant. Great with any poultry or meat dish.

This is a simple and quick couscous recipe. It is easy and great as a side dish to accompany meat or chicken. The couscous is so fragrant with the cremini mushrooms in it.


  • 2 cups cooked couscous (follow the instructions form the package)
  • ½ lb cremini mushroom, sliced
  • 1 small onion, finely sliced
  • 4 to 5 garlic cloves, finely minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Parsley or cilantro, chopped


In a large pan, heat the olive oil and saute the onion with garlic, until slightly golden. Add the mushrooms and cook until all the water from the mushrooms is absorbed.

Add the cooked couscous, mix gently with the mushrooms. Add salt and pepper to taste.

Add parsley or cilantro, mix and it is ready to serve.

If you enjoy this simple side dish of couscous with cremini mushroom you might want to check on Sunny Portabella Mushroom or Glutinous Rice with Sausage.


Did you know that mushrooms are a type of fungus? Yes, mushrooms are edible fungus and they are packed with copper, selenium and vitamin B2, therefore eating mushrooms is accompanied with many health benefits.

Thank you for stopping by Color Your Recipes…have a colorful week!

Citrus Kale and Quinoa

In spite of many people already feeling Fall, we are still enjoying summer. As a matter of fact, part of July and August were so overcast here that we thought that this year we would not have summer at all…luckily, summer is finally here at the South Bay. We have been spending a lot of time walking at the beach and enjoying the weather…with that being said, I am still in the mood for salad.

This is the first time that I made salad with kale. I usually make kale chips or add to soup….after seeing so many kale salads,  I decided to  eat it raw, and I felt in love with it, although I must admit that my husband did not care much for it. He is a little biased because he never liked kale and after baking loads and loads of kale chips he finally started to accept them…maybe after more batches of kale salad, he will acquire the taste for it…

Since kale is kind of chewy, I decided to add quinoa so the texture of the  kale could be masked by the soft and nutty flavor of quinoa. And citrus dressing was a natural way to break the bitterness of the kale…


1 bunch of kale, I used the curly ones
5 to 6 tablespoon orange champagne muscat vinegar, I used the one from Trade Joe’s
½ red quinoa (or regular quinoa)
2 tablespoons olive oil
Dry cranberry to taste
Salt and pepper to taste
1 can of Mandarin oranges
Roasted sliced almond


Cook the quinoa according to the instruction on the package. Once cooked, let it cool and place in the refrigerator for approximately 1 to 2 hours.

In the meantime, remove the kale leaves from the ribs and torn the leaves into small pieces (1/2 inch). Wash thoroughly and spin it dry.

In a bowl, add the orange champagne muscat vinegar and using your hands, gently squeeze the kale leaves until tilted. Place in the refrigerator for 15 to 30 minutes.

Remove the kale leaves from the refrigerator and add all the ingredients but the toasted sliced almond and Mandarin oranges.

Mix until all the ingredients are well mixed.

Place in serving bowl and sprinkle with the toasted almond and Mandarin oranges.

If you enjoy this simple and quick recipe of kale salad you might want to check on Kale Chip or Quinoa Salad with Mint recipe.

Did you know that kale is super rich in vitamin K? Vitamin K is crucial for the body function but one has to be cautious since too much vitamin K can interfere with some anticoagulant medications. Moreover, kale contains oxalate which affects the absorption of calcium, therefore avoid eating calcium rich food with kale.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Kimchi Rice

This recipe was inspired from the one that I saw on Sissi’s blog, With a Glass, Kimchi Fried Rice, since then I wanted to make this kimchi fried rice. Well, I got a big jar of kimchi from Costco and here I am, for the very first time cooking with kimchi.

What is kimchi? Kimchi is a fermented dish which uses cabbage or radish, made with a mix of garlic, salt, vinegar, chili pepper and other spices. Yes, it is true, you might need to acquire the taste of it…especially the smell. Can you believe the kimchi is used in almost everything from soups to pizza topping and hamburger…yes, you read it right!

Anyway, once you get acquainted with the smell and taste you might even crave for it.

I pretty much adapt my “regular” fried rice recipe and just added kimchi to it.


2 eggs, scrambled
2 chicken breasts cut into small cubes
2 cloves garlic, finely chopped
½ tablespoon soy sauce
2 ½ tablespoon olive oil
Salt and pepper to taste
½ tablespoon corn starch
1 small onion chopped
2 cups of cooked left over rice
2 ½ cups of frozen Soycutash from Trader Joe’s (or any frozen mixed vegetables)
½ to ¾ cup kimchi cut into bite size


Marinate the chicken breast with the garlic, soy sauce, ½ tablespoon olive oil, salt, pepper and corn starch. Let it sit for 5~10 minutes.

Quickly bring water to boil and cook the frozen vegetable as directed in the package, do not overcook. Drain and set aside.

In a wok sauté the chicken in 1 tablespoon of olive oil, browning slightly. Once the chicken is cooked set aside. In the same pan add one more tablespoon of olive oil and add the onion until slightly golden. Add the kimchi and mix gently, then add the rice, stir until well mixed.

Once the rice and kimchi are well blended, add the scrambled egg, veggies and the chicken. Stir gently until uniform. Add salt and pepper to taste.

Serve hot.

Did you know that kimchi in Korea is considered in “super food”? Kimchi is loaded of fiber, vitamins A, B and C and the main claim is due to the “healthy bacteria”, lactobacilli the ones that are found in yogurt, therefore helps digestion.


Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Quinoa Salad with Mint

I hope all of my friends from US had a great holiday weekend…we had a wonderful time with family and friend with lots of BBQ and to finalize the party we saw the fireworks from the rooftop…it was a beautiful day…

I got this idea after having quinoa salad at the Stonefire Grill. Although the one that is offered at the restaurant comes only with lemon, mint and green onion, I decided to dress a little more when making my version of the quinoa salad.

This simple recipe for quinoa salad is refreshing and so good…super simple to put together…just prepare the quinoa as described on the package and have cucumber, tomatoes and lots of fresh mint. It is great as a side dish for any kind of meat, poultry, or even as a whole meal.


1 ½ cup cooked quinoa, cooled
2 tomatoes seed removed and chopped
1 small cucumber, seed removed and cut into small pieces
Fresh mint to taste
Fresh lemon juice to taste
1 ½ tablespoons olive oil
Salt and pepper to taste


Mix all the ingredients in a medium bowl and refrigerate for ½ to 1 hour before serving.

I hope you enjoy this simple recipe for quinoa salad…if you are looking for more recipe with quinoa, you might want to check on Red Quinoa with Chicken or Bell Pepper Stuffed with Quinoa.

Did you know that FAO (Food and Agricultural Organization of the United Nations) has officially declared the year of 2013 as “The International Year of the Quinoa” ? Quinoa contains more protein than any other grain and its amino acid balance is close to the idea, similar to milk.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Curry Chicken with Udon

This is one of my husband favorite dishes…he claims that he could eat this curry everyday…I still have to test this statement.
Actually it is very simple and yes, it is very tasty, but I could not see myself eating this everyday…
This time I served with udon noodles, but you can serve over rice, pasta…in another words, any kind of carbs.
In this recipe I added extra curry powder for flavor and spiciness enhancement. You can use only the curry cubes if you wish, especially if you are serving to kids.


3 chicken breasts, cut in big chunks
6 small red potatoes, cut into quarters
5 carrots, cut in big chunks
2 zucchinis, cut in big chunks
8 oz crimini mushroom cut in half
1 tablespoon Madras curry powder
4 cubes of curry
1 tablespoon olive oil
2 ½ to 3 cup water
1 small onion, cut into big chunks


Sauteé the onion in the olive oil, once the onion start to soften, add the curry powder, continue to cook until a nice fragrance comes out. Add the chicken breast, and brown the chicken. Once the chicken pieces are slightly browned, add the water and let it boil under high heat.
Add the potatoes, cook for a couple of minutes. Add the carrot, until slightly soft, then the mushroom and finally the zucchini. Make sure that you do not overcook the zucchini. Once the vegetables are at the consistency of your liking add the curry cubes. Stir gently so the cubes are all dissolved in the broth. Boil for a minute or two and it is ready to serve.

If you like udon, you might want to check on stir fry udon noodles.

Did you know that curry is a leave? It is confusing since that the curry that we know is a combination of spices and herbs , which may include curry leaves and its mixture varies by countries and regions.


Okay, so here are some more pictures from our vacation in Beijing…Ming Dynasty Tombs and the Great Wall.

Thank you for stopping by Simple Recipes and have a great week!

Saffron Rice with Golden Raisins and Pine Nuts from An Edible Mosaic

Today I have a very especial post…and yes, it is unusual for me to post on Friday but I had to make an exception since my friend Faith Gorsky from An Edible Mosaic just had her first cookbook released: An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. I could not wait until Monday to share with you such exciting news and I am so happy to be able to participate in her virtual book launch party.

Faith’s book has over 100 Middle Eastern recipes, with a focus mainly on dishes from the Levant, but also a few recipes from other areas of the Middle East. She has a pretty unique story…after getting married Faith spent six months living in the Middle East, where she fell in love with the culture and cuisine. Subsequently, she returned four more times for visits, each time delving deeper into the cuisine and deepening her passion for and appreciation of the region. Recipes in her book are authentic Middle Eastern (taught to Faith mostly by her mother-in-law, Sahar), but streamlined just a bit for the way we cook today, with unique ingredients demystified and cooking techniques anyone can follow. If you didn’t grow up eating Middle Eastern food, it can be a difficult art to master; Faith understands that, and explains complicated dishes in an approachable, easy-to-follow way. The book is available to order on Amazon and Barnes & Noble!

The recipe from the book that I’m sharing with you today is for Saffron Rice with Golden Raisins and Pine Nuts. The recipe is vegan therefore easily incorporated into a vegan or vegetarian meal, but it is just as delicious served with chicken, beef, lamb, or seafood, and it would be really fantastic with just about any curry dish. (In the cookbook, Faith recommends pairing Shrimp in Aromatic Tomato Sauce with this rice dish.)

Saffron Rice with Golden Raisins and Pine Nuts.
Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.

Serves 4 to 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking


1½ cups (325 g) basmati rice, rinsed
2 tablespoons olive oil
3 tablespoons pine nuts
1 onion, finely diced
4 tablespoons sultanas (golden raisins)
1¾ cups (425 ml) boiling water
¾ teaspoon salt
½ teaspoon saffron threads (or ½ teaspoon turmeric)


1. Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
2. Add the oil to a medium, thick-bottomed lidded saucepan over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside.
3. Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring it to a rolling boil.
4. Give the rice a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the rice sit (covered) 15 minutes, then fluff with a fork.
5. Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.

OPTIONAL Add two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice.

On Faith’s book you will find a variation of this rice recipe, Mixed White and Yellow Rice.

Please head over to Faith’s blog to check out her virtual book launch party to see the other bloggers who are participating. Also, as part of her virtual book launch, Faith is hosting a giveaway of a fabulous set of prizes. Be sure to head over and enter!

Thank you for stopping by Simple Recipes and have a great weekend!

Glass Noodles with Thai Basil

This is a very tasty dish, it is gluten free since the glass noodles are made of sweet potato starch. In this dish I added some slice chicken, shitake mushrooms, bok choy and lots of Thai basil. This dish has a touch of sweet and spiciness. It is delicious, and you have it all in one dish! It seems more complicated that really it is…I like to cook all the ingredients by steps since different ingredients require different time of cooking, once they are cooked you just need to put them together. The good thing is that you just need a big wok pan.


1 large chicken breast, thinly sliced
4 to 5 garlic cloves, finely minced
½ tablespoon soy sauce
1 tablespoon olive oil
Salt and pepper to taste

6-7 dry shiitake mushrooms
2-3 carrots, sliced
½ onion sliced
½ bunch bok choy, cut in approximately 1 in
1 tablespoon olive oil
Soy sauce to taste
½ teaspoon sugar
Salt and pepper to taste
½ teaspoon chili oil
½ tablespoon sesame oil
Thai basil to taste

Glass noddle


Marinate the chicken with the garlic, soy sauce, olive oil, salt and pepper. Leave in the refrigerator for approximately ½ hour to 1 hour.

Soak the dry shiitake mushrooms in 1/3 cup warm water. When soft, squeeze the water and slice. Keep the water for later use.

Cook the glass noodle in boiling water for 5 to 6 minutes or until it turn transparent and soft. Drain the water in a colander and run cold water through. Set aside.

In a wok, sauté the chicken in high heat, making sure that is cooked throughout. Remove from the heat and set aside. In the same pan add the carrot and 1 to 2 tablespoons of water, cook until the carrots are slightly soft. Remove and add to the chicken.

Add olive oil to the pan and the sliced onion and shiitake mushroom, sauté until slightly golden brown, remove and add to the chicken and carrot bowl.

Now add the bok choy to the pan and sauté for a couple of minutes and again remove it by placing together with the chicken, carrot and mushroom bowl.

Place in the wok the water where the mushrooms were soaked, the soy sauce and the sugar. Once starts to boil toss in the glass noddle, and mix gently until the noodle is evenly coated with the sauce. Add the mixture of chicken and vegetables to the noodle. Mix gently. Add the chili oil, sesame oil and the Thai basil. Toss gently and remove from the heat. Serve hot.


Did you know that there are many varieties of glass noodles in Asian cuisine? These noodles can be made from yam, mung bean, sweet potato, yucca starch.

Thank you for stopping by Simple Recipes and have a great week!